Kara chutney with onion and tomato Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add chopped onions. Saut茅 until they turn translucent.
• STEP 2.Add chopped tomatoes and cook until they become soft and mushy.
• STEP 3.Allow the mixture to cool and then transfer it to a blender. Add red chili powder, cumin, garlic, and salt. Blend until smooth.
• STEP 4.Heat oil in a small pan and add mustard seeds. Once they start spluttering, add curry leaves and saut茅 for a few seconds.
• STEP 5.Pour the tempering over the chutney and mix well. Serve with dosa, idli, or any South Indian breakfast dish.

Cooking Tips

• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a tangier taste, you can add a small amount of tamarind pulp or lemon juice to the chutney.
• You can store the chutney in an airtight container in the refrigerator for up to 3-4 days.

Storage and Serving

• Store the kara chutney in an airtight container in the refrigerator.
• Serve the chutney as a side dish with dosa, idli, or any South Indian breakfast item.
• You can also use it as a spread for sandwiches or as a dip for snacks.